Hot & Fast Ribs experiment - PrOn included - Page 2

Diesel Dave · 10-01-2013, 04:44 AM

Dang good lookin ribs there.
I am sooooo waiting on getting my Lang..........

peeps · 10-01-2013, 06:09 AM

Looks damn tasty!

Fwismoker · 10-01-2013, 06:48 AM

Thats how you do er...looks good enough to eat!

KingRanch450 · 10-01-2013, 08:05 AM

Very nice!

boaz65 · 10-01-2013, 08:43 AM

Great stuff!

Big M1ke · 10-01-2013, 11:02 AM

So what's the final verdict? Are you a hot and fast convert or are you sticking to low and slow?

Damn True · 10-01-2013, 11:32 AM

Quote:

Originally Posted by Big M1ke

So what's the final verdict? Are you a hot and fast convert or are you sticking to low and slow?

Horses for courses I think. On a monday night when I want some Q I'll definitely use H/F for ribs. I haven't really figured out how to run the cooker at lower temps reliably yet. I may try a butt this weekend but if I am having trouble stabilizing at 225-ish I'll just run it up to 290-300 where it's easy.

Quote:

Originally Posted by J'ville Grill

Food look great! How are you liking cooking on your new Lang?

So far I'm a fan. Still working on figuring out how to attain/maintain a low temp. Higher temps are pretty easy to consistently maintain though. While cooking last night I popped 4 oven thermometers into the cooker and moved them around to different locations. Biggest temp spread I saw was just a tick under 10deg.

Damn True · 10-01-2013, 12:51 PM

Quote:

Originally Posted by Damn True

Smoke ring was pretty minimal. First smoke with 100% Apple wood as well....did that have an impact or does the hot & fast reduce the smoke ring?

Anyone have any thoughts on the fairly minimal smoke ring? Is this a function of the process, or perhaps attributed to the type of wood used?

.

Smokin'Butts · 10-01-2013, 02:38 PM

That looks great! I am really craving some mac-and-cheese now

teej · 10-01-2013, 03:28 PM

The mac and cheese does look fantastic. I was already wanting ribs.

Bonewagon · 10-01-2013, 03:34 PM

Terrific looking meal.

Damn True · 10-01-2013, 03:40 PM

Mac & Cheese recipe: http://thedamntrueexperiment.blogspo...ight-cook.html

Mac & Cheese

Hardware

Saucepan
Pasta Boiling Pot
Baking Dish (10")

Software

5tbsp butter
4tbsp flour
4c Milk
1/2lb Cavatappi Pasta
1.5c English Cheddar (grated)
1.5c Gruyere (grated)
2Tbsp of your favorite Hot Sauce (I like Palo Alto Firefighters Pepper Sauce)
Salt & Pepper

In the saucepan, make a simple bechamel using the butter, flour & milk. Add the hot sauce and salt & pepper to taste and set aside the bechamel sauce. Boil the pasta and reserve ~1/2c of the pasta water before draining. Fold the bechamel and grated cheese into the pasta, add a bit of the pasta water if needed to keep things creamy & moist. Spray your baking dish with a bit of Pam or butter it then pour the pasta, sauce, cheese mix into the dish. As an option you can top the dish with more cheese or a buttered breadcrumb topping, I prefer it without either. Bake at 400deg until bubbly and the top begins to brown.

Garrett · 10-01-2013, 07:51 PM

The smaller smoke ring is coming from the higher heat and less time in the smoke.

Big M1ke · 10-01-2013, 07:58 PM

That Mac does look tremendous.

Damn True · 10-02-2013, 11:15 AM

Quote:

Originally Posted by Garrett

The smaller smoke ring is coming from the higher heat and less time in the smoke.

Thanks!

10-01-2013, 04:44 AM	#16
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Dang good lookin ribs there. I am sooooo waiting on getting my Lang.......... __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

10-01-2013, 06:09 AM	#17
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Looks damn tasty! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

10-01-2013, 06:48 AM	#18
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Thats how you do er...looks good enough to eat! __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

10-01-2013, 08:05 AM	#19
KingRanch450 is One Chatty Farker Join Date: 12-15-11 Location: Rockwall, Tx/Lake Fork, Tx	Very nice! __________________ Custom built offset/Char Griller Akorn/Traeger Timberline 1300

10-01-2013, 08:43 AM	#20
boaz65 On the road to being a farker Join Date: 08-23-13 Location: Pittsburgh, PA	Great stuff! __________________ "Just keepin' it GRILL"....on an Ugly Drum Smoker!

10-01-2013, 11:02 AM	#21
Big M1ke is one Smokin' Farker Join Date: 02-05-13 Location: North Wales Pa	So what's the final verdict? Are you a hot and fast convert or are you sticking to low and slow? __________________ PBC---Weber Kettle

10-01-2013, 02:38 PM	#24
Smokin'Butts Full Fledged Farker Join Date: 03-29-13 Location: Anderson, South Carolina Name/Nickname : Brian	That looks great! I am really craving some mac-and-cheese now

10-01-2013, 03:28 PM	#25
teej On the road to being a farker Join Date: 02-29-12 Location: Chatsworth, GA	The mac and cheese does look fantastic. I was already wanting ribs.

10-01-2013, 03:34 PM	#26
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Terrific looking meal. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

10-01-2013, 03:40 PM	#27
Damn True Full Fledged Farker Join Date: 07-18-13 Location: Mountain View, CA	Mac & Cheese recipe: http://thedamntrueexperiment.blogspo...ight-cook.html Mac & Cheese Hardware Saucepan Pasta Boiling Pot Baking Dish (10") Software 5tbsp butter 4tbsp flour 4c Milk 1/2lb Cavatappi Pasta 1.5c English Cheddar (grated) 1.5c Gruyere (grated) 2Tbsp of your favorite Hot Sauce (I like *Palo Alto Firefighters Pepper Sauce*) Salt & Pepper In the saucepan, make a simple bechamel using the butter, flour & milk. Add the hot sauce and salt & pepper to taste and set aside the bechamel sauce. Boil the pasta and reserve ~1/2c of the pasta water before draining. Fold the bechamel and grated cheese into the pasta, add a bit of the pasta water if needed to keep things creamy & moist. Spray your baking dish with a bit of Pam or butter it then pour the pasta, sauce, cheese mix into the dish. As an option you can top the dish with more cheese or a buttered breadcrumb topping, I prefer it without either. Bake at 400deg until bubbly and the top begins to brown.

10-01-2013, 07:51 PM	#28
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	The smaller smoke ring is coming from the higher heat and less time in the smoke. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

10-01-2013, 07:58 PM	#29
Big M1ke is one Smokin' Farker Join Date: 02-05-13 Location: North Wales Pa	That Mac does look tremendous. __________________ PBC---Weber Kettle